Coffee review

Yega Sheffield Gucci Dasaya Coffee introduction what are the flavor characteristics of Yejasfei coffee?

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) Today's protagonist is Yega Xuefei, with coffee entrance, flowers in full bloom this sentence is the best description of Yejia Xuefei, just as flowers promote the comfort of taste buds and olfactory cells in the nasal cavity. Dry aromas are rich berry aromas and wine aromas, with strong strawberries at the beginning of the sip.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Today's protagonist is Yega Xuefei, which is best described as "coffee entrance, flowers in full bloom", just as flowers promote the comfort of taste buds and olfactory cells in the nasal cavity.

Dry aroma is a strong aroma of berries and wine, with strong strawberries and blueberries accompanied by violets at the beginning, passion fruit, peach and grape juice in the middle and back, and a cool lavender finish. Smooth taste and full juicy flavor.

The original text of □ Dasaya in Ethiopia is Dawala Samayawi, which means purple wind chimes! Beans like its name, tasting constantly reminiscent of purple, blue fruit, full of pink purple sweet bubbles. The rich, sweet aromas of blueberries, grapes and other fruits are juicy, the flowers of violets are intoxicating, and the cool wind chimes with lavender aromas at the end add fresh and wonderful temperament to this ebullient sunburn work.

□, like Yejiaxuefei, was designated as an independent production area after becoming famous, while Guji was designated as an independent production area by ECX in 2010 because of its superior geographical location and flavor. Shakisso (sometimes translated as Shakiso) is the brightest micro-producing area in the Guji producing area, which is located in the southeast of Yegashifi, with an average altitude of more than 1800 meters, fertile black soil (Vertisol), and a significant temperature difference between day and night, so that the local has all kinds of local conditions to produce high-quality coffee. Local coffee cultivation is almost in the form of individual small farmers. At the arrival of the growing season, the ripe coffee berries are picked and sent to the processing plant and placed on a well-ventilated African scaffolding to control the temperature and fermentation degree. After the pulp is removed, the water content is reduced to between 11.5% and 12%. When the post-processing and static operation are completed, the trading operation is carried out through the competitive bidding system of ECX (Ethiopia Commodity Exchange). Local exporters or international buyers follow the relevant system to purchase their preferred raw coffee beans.

□ Tanji. The coffee produced by Shaquiso is indeed quite unique and has obviously attracted the attention of the market in recent years. The legendary bean Nekisse launched by Ninty Plus, a well-known American boutique coffee company, at the end of 2009, originally means "Nectar from Shakisso from Shaquiso". The origin and naming come from Derar Ela launched by Level Up, another brand of Shakisso;, which is also from Shaquiso.

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